Spaghetti Bolognese with Fresh Tomatoes and Two Cheeses

I love the combination of fresh and fire-roasted canned tomatoes (plus sundried tomato paste) in this simple Bolognese sauce. And, this is the perfect time of year to use those fresh tomatoes!

Note: Make a big batch of the sauce - it's not just great over pasta, it's excellent nestled into bread bowls.

Spaghetti Bolognese with Fresh Tomatoes and Two Cheeses

1 pound lean ground beef
1 tablespoon olive oil
1/4 cup minced white onion
2 stalks celery, chopped
1 carrot, chopped
2-3 cloves garlic, minced
1 teaspoon oregano
3 cups chopped fresh tomatoes
14-ounce can diced fire-roasted tomatoes
1 tablespoon sundried tomato paste
2 bay leaves
Salt and freshly ground black pepper
12 ounces spaghetti
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Cook the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain in a colander to remove excess fat and set aside.
Heat the oil in the same skillet over medium heat. Add the onion, celery, carrot, and garlic and cook 3 minutes, until tender. Add the oregano and stir to coat. Cook for 1 minute, until the oregano is fragrant. Return the beef to the pan with the fresh and canned tomatoes, sundried tomato paste, and bay leaves. Bring to a simmer. Reduce the heat to low, partially cover and simmer for 20 minutes, until the sauce is thick and wonderful.
Meanwhile, cook the spaghetti according to the package directions.
Remove the bay leaves from the sauce and season to taste with salt and pepper.
Ladle the Bolognese sauce over the cooked spaghetti and top with the shredded cheeses.

Serves 4